Recipes Included On This Page Liverwurst with Onion Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Liverwurst with Onion Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 gr Pork liver 300 gr Veal 2000 gr Pork belly with rind 250 gr Onions 60 gr Salt 3 Tbsp white ground pepper 1 Tbsp Marjoran 2 tsp ground pimento 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp ground cinnamon 2 cups Boiling water Cook pork belly about 70 minutes. Blanch liver and veal 5 minutes. Coarsely chop onions and saute briefly, should not change color. Grind meats and onion with 3mm blade of meat grinder. Add spices, salt and water thoroughly mixing all ingredients. Fill sausage casings, tie ends securily. Place sausages in water of 175 degr F and slowly bring up to 215 degr F (boiling) and continue cooking at that temperature for 60 minutes. If canning, use canning procedures, and cook 90 minutes. Liverwurst can be frozen Bright@twave.net Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Annemarie Klehe Edgell